Easy Rum Oatmeal Cheesecake Bars

32
Servings
20 min
Preparation Time
40 min
Cook Time
Ingredients
Rating

Our recipe for Easy Rum Oatmeal Cheesecake Bars is a fun take on a classic cheesecake. This dessert is perfect for entertaining, holidays, and for the spiced rum lovers. You can even substitute the cream cheese and sour cream with reduced-fat and non-fat options.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

1 13 x 9-inch Oatmeal Cookie Crust, unbaked
3 8 oz packages cream cheese, softened
3/4 cup granulated sugar
3 tbsp dark or golden rum
2 tsp vanilla
2 tsp rum extract
1/4 tsp salt
3 large eggs
1 cup sour cream
Ground nutmeg (optional)

Cooking Instructions

Heat oven to 350°F.
Bake crust 10 to 12 minutes or until light golden brown; cool on wire rack while making filling.
In large bowl, beat cream cheese, sugar, rum, vanilla, rum extract and salt on medium speed of electric mixer until smooth.
Add eggs, one at a time; beat just until well blended.
Mix in sour cream.
Pour filling evenly over crust.
Bake 30 to 35 minutes or just until center is set.
Cool completely on wire rack.
Refrigerate until cold, 4 hours or more.
Cut into bars using a sharp, wet knife dipped in cold water (wipe knife clean between each cut).
Store tightly covered in refrigerator or freeze.
Just before serving, sprinkle lightly with nutmeg.

Serving Tips: For Lighter Rum Raisin Cheesecake Bars, use reduced-fat cream cheese and reduced-fat sour cream. Nonfat cream cheese and nonfat sour cream are not recommended.

Cook Note:

If desired, omit rum and increase rum extract to 1 tablespoon

Key Products

Quaker® Oats-Old Fashioned

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

Heat oven to 350°F.
Bake crust 10 to 12 minutes or until light golden brown; cool on wire rack while making filling.
In large bowl, beat cream cheese, sugar, rum, vanilla, rum extract and salt on medium speed of electric mixer until smooth.
Add eggs, one at a time; beat just until well blended.
Mix in sour cream.
Pour filling evenly over crust.
Bake 30 to 35 minutes or just until center is set.
Cool completely on wire rack.
Refrigerate until cold, 4 hours or more.
Cut into bars using a sharp, wet knife dipped in cold water (wipe knife clean between each cut).
Store tightly covered in refrigerator or freeze.
Just before serving, sprinkle lightly with nutmeg.

Serving Tips: For Lighter Rum Raisin Cheesecake Bars, use reduced-fat cream cheese and reduced-fat sour cream. Nonfat cream cheese and nonfat sour cream are not recommended.

Cook Note:

If desired, omit rum and increase rum extract to 1 tablespoon

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

OATMEAL COOKIES

MAKE-AHEAD

WINTER

VEGETARIAN

THANKSGIVING

SWEET

PARTY

OATS